Poppy: colorful beetroot puree with carrot 6 months

Remove the carrot and cut into slices. Rub the raw skins of the beet and cut the flesh into cubes. Peel the potato and cut into cubes.

Bring the carrot, beet and potato to a boil in a layer of water and cook for 15 minutes covered.

Drain and puree the vegetables to a smooth puree with the hand blender or in the food processor. Dilute the puree with boiled water or milk.